List of Ingredients
- 1 LITER of red wine
- 1 1/2 C. of sugar
- 1/2 C. of almond flour
- 7 TABLESPOONS of powdered sugar
- 5 of Martin sec pears
- 3 of small eggs
- Italian 00 flour
- Potato starch
- Star anise
- Vanilla
- Cinnamon
- Butter
- sliced almonds
Method
Peel the pears and core only the bottoms of them so that the tops with the stems remain intact. In a saucepan just large enough to hold the pears, heat the red wine with the granulated sugar, 1 star anise, 1/2 vanilla bean pod and 1 piece of cinnamon. When it boils, add the pears and cover them with a sheet of parchment paper with a plate on top to keep the pears immersed in the wine. Cook for about 45 minutes.
Beat together 3 small eggs with 1/2 cup almond flour and 7 tablespoons powdered sugar to get an airy, light-colored foam. Separately, mix 1 tablespoon Italian 00-type flour and 2 teaspoons potato starch. Very gently fold this into the beaten eggs. Butter a Springform cake pan (6 1/2 inches across and 2 3/4 inches tall) and coat it with sliced almonds.
Distribute on the bottom a little of the beaten mixture to form a 1-inch layer. Fill the hollows in the bottoms of the pears with a little of the mixture, too, then arrange the pears in the cake pan. Then, using a pastry bag, continue filling the pan, making sure that the pear stems stick up from the filling. Bake at 340°F in a ventilated oven for about 40 minutes. Remove the cake from the oven, let it cool and then remove the cake from the pan.